Easy Vegan Peanut Butter Cup Recipe
This easy vegan peanut butter cup recipe uses only a few pantry staple ingredients and comes together in 45-minutes start to finish, meaning they're the perfect last minute dessert!
Servings 10 cups
Equipment
- Mini muffin tin
Ingredients
- 3/4 cup vegan chocolate chips
- 2 tsp coconut oil
- 1/3 cup peanut butter I use natural (only ingredient is peanuts)
- pinch flaky salt
Instructions
- Line a mini muffin tin with mini muffin wrappers or plastic wrap.
- Combine chocolate chips and coconut oil in a bowl, and heat to melt chocolate chips. This can be done in the microwave at 30 second intervals, or over a double boiler.
- Add melted chocolate to the mini muffin molds, filling about 1/3 of the way (approximately 1 tbsp).
- Add approximatly 1/2 tsp peanut butter on top of the chocolate.
- Add more chocolate to the top of the peanut butter (approximately 1 tbsp), ensuring to spread it so the peanut butter is completely covered. Add a sprinkle of flaky salt on top of each peanut butter cup.
- Place muffin tin in the freezer to set for at least 30 minutes to set. Once set, pop out the peanut butter cups and enjoy!
Notes
Feel free to use a normal size muffin tin to make these, and double the portions in each cup.
These peanut butter cups can be stored in the fridge or freezer.
